Snack

Sun-dried tomato and cannellini bean dip is for Snack.

Sun-dried tomato and cannellini bean dip takes several minutes to prepare.

Sun-dried tomato and cannellini bean dip takes several minutes to cook.

Sun-dried tomato and cannellini bean dip makes 10 servings.

The ingredients for Sun-dried tomato and cannellini bean dip are:

1 can (15oz) of cannellini beans, drained
8 sun-dried tomatoes*, reconstituted with ? cup boiling water, then drained (keep water) (about 1.25 oz)
1 garlic clove, chopped
1 Tbsp chopped rosemary
1 Tbsp olive oil
1 Tbsp red wine vinegar
? cup water (use water left from tomatoes)
salt & pepper, to taste

Here is how you make Sun-dried tomato and cannellini bean dip:

Place beans, sun-dried tomatoes, garlic, rosemary, olive oil, and vinegar in a food processor; pulse to a smooth puree. Add water, gradually while the processor is running (through the food chute) until consistency is smooth (may not need entire ? cup). Add salt & pepper to taste. Cover and refrigerate for 30 minutes to allow the flavors to blend. Serve chilled.Makes 10 servings, about 2 Tbsp per serving.

The nutritional information for Sun-dried tomato and cannellini bean dip is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 57.3

• Total Fat: 1.6 g
• Cholesterol: 0.0 mg
• Sodium: 117.8 mg
• Total Carbs: 8.6 g
• Dietary Fiber: 2.4 g
• Protein: 3.1 g